Mini Strawberry Cheesecake No Bake
These no-bake mini strawberry cheesecakes are the perfect treat for warm weather or when you don’t want to turn on the oven. Creamy, fruity, and full of fresh flavor, they’re a hit with both kids and grown-ups.
Ingredients
- For the mini cheesecakes
- 200 g 1 ¾ cups + 1 tbsp digestive biscuits
- 80 g ¼ cup + 2 tbsp unsalted butter, melted
- 550 g 2 ¼ cups + 3 tbsp full fat cream cheese
- 275 ml 1 cups + 2 tbsp double (heavy) cream
- 2 tbsp yogurt I use Greek yogurt
- 1 tsp lemon juice
- 1 tsp vanilla
- 65 g ½ cup icing (powdered) sugar
- For the strawberry topping
- 450 g 2¾ cups strawberries, stems removed and chopped
- 60 g ¼ cup + 1 tbsp caster sugar
- 1.5 tsp lemon juice
Instructions
- Crush the biscuits in a food processor until fine. Add melted butter and pulse again to combine. Divide the mixture into cupcake liners or mini tins and press down. Chill while making the filling.
- In a large bowl, whip the cold heavy cream to stiff peaks.
- In a separate bowl, beat the cream cheese, Greek yogurt, lemon juice, vanilla extract, and powdered sugar until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the filling onto the chilled crusts. Level the tops and refrigerate for at least 4 hours or overnight.
- For the topping: Set aside a few tablespoons of chopped strawberries. In a saucepan, cook the rest of the strawberries with sugar and lemon juice over medium heat until thickened, about 20–25 minutes. Stir in reserved berries and let cool completely.
- To serve: Unmold the mini cheesecakes and top with the strawberry mixture.
Notes
- Use a small glass or spoon to press the crust down evenly.
- Bake crusts for 5–7 minutes at 350°F for a firmer base (optional).
- Make sure cream cheese and yogurt are room temp before mixing.
- Chill the bowl and beaters for best whipped cream results.
- Allow both cheesecake and topping to chill fully before serving.